The holiday season is here and if you are hosting any get-togethers I promise this is the appetizer you have to make. I made this for Thanksgiving and it disappeared soon after I placed it on my kitchen counter with squeals of delight.
A wheel of brie cheese becomes deliciously warm and gooey when baked for 5 to 10 minutes. And who doesn’t love ooey-gooey cheese? For a show stopping appetizer top with homemade quince jam and sprinkle with pomegranate seeds and almond slivers, and serve with crackers. This tasty appetizer is perfect for the holidays and I guarantee your guests will love it.
The best part is that it takes less than 10 minutes to make if you decide to forego making homemade preserves.
If you want to take the extra step, I encourage you to make homemade quince jam. You will have plenty of preserves leftover, which makes for delicious edible gifts perfect for Christmas. If you decide to skip the homemade preserves you can top the baked brie with your favorite jarred preserves.
Have you ever tasted quince? My grandma had a quince tree and this fruit always reminds me of her. Quince can be found in Latin markets, but I was so excited when I spotted them in the produce section at King Soopers.
Quince is a fall fruit similar to an apple and pear, but it isn’t a fruit you often eat raw. The flesh and fruit is very tough, which makes me wonder how my grandma peeled so many to make preserves. I avoided peeling and chopping the fruit, and instead used a cheese grater to grate the fruit to make the jam. I have a feeling my grandma would approve of my shortcut. When you simmer quince in water and sugar, your home will smell sweet and fragrant, and the preserves are scrumptious as a filling for empanadas too. Can you guess what I’ll be making soon?
Baked Brie with Quince Jam
- 4 quince, rinsed, cored, and grated (leave peel on)
- 4 cups water
- Orange juice and zest from 1 orange
- 2 cups sugar
- ½ teaspoon ground cinnamon
- 1 brie wheel (recommend Murray’s)
- Pomegranate seeds
- Almond slivers
- Water crackers
- Grate the quince, including the peel with a cheese grater.
- In a large stockpot bring water to a boil.
- Add the grated quince, orange juice, and orange zest.
- Reduce heat and simmer until the quince is soft, about 15 minutes.
- Add the sugar and cinnamon and bring to a boil again. Stir to dissolve sugar.
- Lower the heat to medium high. Cook uncovered, stirring occasionally until quince jam thickens to desired consistency and water evaporates, about 40 to 50 minutes.
- With a potato masher, mash the cooked preserves for a smooth texture.
- Preheat oven to 350 degrees F.
- Place the brie on a sheet pan covered with parchment paper.
- Bake for 6 to 8 minutes, or until it starts to ooze but not melt.
- Serve baked brie topped with jam, pomegranate seeds, and almonds; serve with crackers.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.